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Ruby pears in wine

Recipe from: 12/1/2003 12:00:00 AM

Ingredients 7
Servings 6


  • 6
    under-ripe pears, stems intact
  • 500
    full-bodied red wine
  • 65
    castor sugar
  • 8
    green cardamoms, crushed
  • 1
    large orange - the peel
  • 250
    boiling water (you may need more)
  • 1
    packet raspberry jelly


Peel skins from pears, leaving stems intact.
Heat wine, sugar, spices and orange rind in a high-sided frying pan.
Lie pears on their sides and add enough boiling water to come at least halfway up the pears.
Bring pears to boil, then poach over medium heat, uncovered, for 20 minutes each side, using stems to turn pears over.
Test pears for tenderness, then remove from pan.
Turn up heat, add jelly and stir it in over a vigorous heat.
Cook until syrup is thick and resembles a sticky glaze. (Watch carefully or the glaze may caramelise.)
Replace pears and spoon glaze over them, twisting the fruit by their stems. Add a little water, if necessary.
Serve hot, warm or chilled with ice-cream.

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